Archive for December, 2010

Bacon-Infused Scotch!?! (Girl + Fire = Food)

Sunday, December 26, 2010 Review by Brian
Bacon Infused Scotch

Bacon Infused Scotch

Wow – So Girl +  finally came to the light! Congrats!  Although I would recommend a milder flavor scotch – just so don’t mix and match some already smoky-flavored scotch with the bacon flavor. Good stuff.

Girl On Fire


Bacon-Infused Scotch

3-4 strips fatty bacon
1 tablespoon freshly rendered bacon fat
1 bottle of scotch

1. Fry up the bacon. Save a tablespoon of bacon fat. Eat the bacon. (If 3-4 strips doesn’t give you a full tablespoon, fry some more!)

2. Pour the scotch into a clean, wide-mouth container. You don’t want to put the bacon fat in the alcohol’s original bottle because some might get stuck in there, which leads to floating fat globules and that’s not pretty.

3. Let the mixture marinate overnight.

4. The next morning, stash the mixture in the freezer. Scotch doesn’t freeze, but the fat will. After a few hours, the fat will be solid, making it very easy to fish out. Even easier if you used a wide-mouth container.

5. Strain the alcohol back into its original bottle.

Your scotch is now ready to drink. Mmm.

We Love BaconScotch!

Turbaconducken (Turducken Wrapped in Bacon)?

Thursday, December 23, 2010 Review by Brian

Just in time for the winter season comes a recipe that is sure to bring bacon lovers some warm holiday cheer. Turbaconducken. That’s right — a chicken stuffed in duck stuffed in a turkey, all wrapped in bacon. Otherwise known as a bacon-wrapped turducken. Just how did we create this meaty madness? Read on.

It all started with a dream…and a whole bunch of bacon. Five pounds of bacon to be exact. For some variety we used three types of bacon, including Rocco’s Country Peppered Bacon for the decorative topping.

We used a 15 pound turkey, a small duck, and a pre-cut whole chicken. We consulted the internet for a turducken recipe and hoped for the best.

We started by wrapping the chicken pieces in bacon.

Then we split the duck into two halves…

…and wrapped the duck halves in bacon.

At this point the chicken and duck started looking pretty big, so we test fit the pieces into the turkey. There wasn’t any room to spare but we managed to get all the pieces in there.

Then we wrapped the turkey in bacon and the feast was ready for the oven.

We cooked the birds in a roaster oven on low heat. Cooking took all day but the results were worth the wait.

The cooked concoction looked mouth-wateringly good after pulling it out of the oven.

Some of the bacon shifted during cooking, but overall the bacon held together quite well after an entire day in the oven.

The final product was moist and absolutely delicious. We used no seasoning whatsoever. The bacon gave the poultry just the right hint of salty goodness. The perfect holiday meal for bacon lovers everywhere!

We Love BaconScotch!

Spaghetti with Bacon and Eggs

Tuesday, December 21, 2010 Review by Brian
Spaghetti with Bacon and Eggs

Spaghetti with Bacon and Eggs


Spaghetti with Bacon and Eggs
Adapted from Real Simple

16 oz (1 lb) spaghetti
8-10 slices of bacon
4 large eggs
3/4 cup plus 2 Tablespoons Parmesan
Kosher salt and black pepper

Cook the pasta according to the package directions.  Reserve 1/2 cup of the cooking water.  Drain pasta and return it to the pot.

Meanwhile, cook the bacon in a nonstick or cast iron skillet over medium heat until crisp, 6 to 8 minutes or use precooked bacon.  Transfer to a paper-towel lined plate.  Crumble or dice when cool.

Here’s a tip…for a picture-perfect sunny-side up egg, break the egg into a small dish first, then slide it gently into the pan.  However, if you are cooking on an electric stove with a lopsided burner forget this piece of advice.  Don’t ask me how I know this.

Wipe out the skillet and return to medium heat.  Crack the eggs into the skillet and cook until whites are set but the yolks are still runny, about 4 minutes.

Toss the pasta with the bacon, the reserved pasta water, 3/4 cup of the Parmesan and 1/2 teaspoon salt and 1/4 teaspoon pepper.

Divide the pasta among bowls and top with the eggs.  Sprinkle with the remaining 2 Tablespoons of Parmesan.

It’s the most wonderful time of the year!

Wednesday, December 15, 2010 Review by BetterThanAndrew

Maddening crowds at the stores, annoying in-law visits, those cursed (yet well-intentioned) Salvation Army people outside the grocery stores with their bells… They all make you appreciate the true magic of Christmas – locking yourself in the basement with a gallon of egg-nog and drinking until you hallucinate the true reason for the season. THE BACON MESSIAH!

Bacon Messiah

Our awesome friends over at What Do Bacon Do came up with this awesome ba-tivity scene to remind us that the holidays aren’t just about violent consumerism and increased rates of evergreen deforestation. It’s about BACON!

There’s also Santa, I suppose. Poor Santa. Year after year, house after house, Santa arduously stuffs your ill-gotten gains into some generic red and white sock-shaped travesty. His eyes blur and redden with boredom and resentment like a captive monkey forced to watch a VCR blink 12:00, 12:00, 12:00 for 400 years. Surprise Santa this year. Give him an opportunity to smile and laugh and say “This guy is awesome! I’m totally giving him extra presents this year. Elf #719! Toss me down that limited edition gold plated X-Box slash espresso maker! We’ve got a winner!” – Go get yourself a GIANT BACON STOCKING!

Bacon Stockings

It’s already crispy! Just keep it warm by your fireplace and wait for it to magically swell with good things!

So Swing on over to WDBD or Etsy and get yourself some real holiday cheer!

Bacon, a Love Story

Wednesday, December 15, 2010 Review by judywrites

Hi everyone,

Wandering through the cookbook aisle of our library, this title immediately caught my eye – Bacon, a Love Story ~ A Salty Survey of Everyone’s Favorite Meat. I really wasn’t looking for a book on bacon, but it was calling me.

What a great book! It is divided into two parts: Bacon 101 and The Bacon Diet. It is a light fun read with some neat recipes. Now, they aren’t necessarily different than anything you’ve had ever, but presented in a different perspective.

It also has some fun facts – for instance, did you know A&W was the first restaurant chain to add bacon to a cheeseburger. Thank you A&W! The meat vegetarians miss the most is, of course, Bacon! To the point, they even make a tofu bacon.

Anyway, if you have a bacon lover, who also likes to cook, consider this book for your holiday list.

Take care,